Asparagus, Bean and Pistachio Salad

Name: Asparagus, Bean and Pistachio Salad
Total time: 15 min
Yield: Serves 4
Ingredients: Salt; 1/4 pound asparagus, trimmed; 1/4 pound haricots verts, stems removed; 1 clove garlic; 2 handfuls soft leaf lettuce, cut into small pieces; 1/4 cup toasted pistachios; 1/3 cup crumbled ricotta salata or aged goat cheese; 2 teaspoons cider vinegar; 3 tablespoons olive oil; Freshly ground black pepper; Truffle salt

By Amanda Hesser

Updated Oct. 17, 2023

Total Time: 15 minutes
Rating: 5(17)
Comments: Read comments

Featured in: FREE RANGING

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:Serves 4

Salt
¼pound asparagus, trimmed
¼pound haricots verts, stems removed
1clove garlic
2handfuls soft leaf lettuce, cut into small pieces
¼cup toasted pistachios
⅓cup crumbled ricotta salata or aged goat cheese
2teaspoons cider vinegar
3tablespoons olive oil
Freshly ground black pepper
Truffle salt

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Bring a pot of salted water to a boil. Add the asparagus and cook until bright green but still slightly crisp in the center, 2 to 3 minutes. Remove and transfer to a bowl of ice water to stop the cooking. Repeat with the haricots verts. Dry the asparagus and beans, then slice them into ¼-inch pieces.
Step 2
Rub a bowl with the garlic clove. Add the asparagus, beans, lettuce, pistachios and cheese. Sprinkle with the vinegar and oil. Season generously with pepper and truffle salt. Mix salad until evenly dressed. Fix the seasoning if you need to.